Lazy girl’s chiffon cake with whipped salted caramel cream and apple

Chiffon cake with salted caramel cream and apple

Hey you! How you doodling? How was you (possibly Bank Holiday) weekend? I’ve had some lovely lay-ins, some good food and oh yeah, WE BOUGHT A HOUSE! So excited that we will finally have a place we can decorate to our liking and not be at the mercy of the letting agents’ whims any more. Instead, all my pennies will be invested in getting the house looking how we want it to look…eyeing up tiles and looking at paint samples will now be my life!

In other news, I have installed Pinterest on my phone. Too addictive. I can’t resist having a flick through the latest pins on my home feed and it’s now so much easier to find other related content, so if you follow me and suddenly see I’ve posted 20 pictures of amazing cakes, you’ll know why! I’ve also started using a couple of sleep apps that are very interesting – one to get me off to sleep, the other to record how I sleep! Have you tried any cool new apps lately?

Normally I’m a from scratch kind of baker, and this cake is pretty much that, it’s the filling that’s kind of a cheat. It was something that my mum taught me last time I was home (she road tested it, thanks mum) so I wanted to share it with you because it’s pretty great. And of course, if you want to make the filling from scratch you can do that and just use the flavour idea. I did adapt it a little by trying out a chiffon cake for the first time…as you can see from the photo although it had sunk a little bit. However, the texture and taste was completely different to any cake I’ve made before, although the closest thing to it was the hot milk cake I made but not as sweet and a lot easier to make. A little more practice and it would’ve been perfect, I just hadn’t folded the mixture well enough.[UPDATE: Lovely Kathy left me a comment that will help: leave the cake to cool completely in the pan upside down as if you were tipping it out].

We all know that caramel and apples goes so well together, but salted caramel just adds another dimension of flavour, cutting through the sugar to provide a little balance. The whole cake is very light, it’s like eating a cloud, a very tasty cloud…

Chiffon cake recipe from Little Food Boutique and slightly adapted the method.


For the chiffon cake

  • 130g plain flour
  • ⅔tsp baking powder
  • 80g caster sugar
  • 80ml vegetable oil
  • 130ml cold water
  • 2tsp vanilla bean paste
  • 4 medium egg yolks
  • 6 medium egg whites

For the filling

  • 4tbsp salted caramel (I used Tesco’s Finest)
  • 150ml whipping cream
  • ½ can apple pie filling
  • Pinch of cinnamon


  1. Preheat oven to 170° Fan/340°F/Gas Mark 3. Have 2 x 7″/18cm springform pans ready but do not grease or line.
  2. Sift flour and baking powder several times to ensure a good mix.
  3. Using the whisk attachment on high on your mixer (or by hand), beat the egg yolks with half of the sugar until goes very pale, triples in volume and reaches ribbon stage.
  4. Add the oil, water and vanilla bean paste and mix on medium until fully combined, then add the flour mix and continue until mixed in completely.
  5. If using the same mixing bowl and whisk attachment, place the mixture in another bowl and clean equipment very well, then dry. Then wipe it all over with a piece of kitchen towel with vinegar on.
  6. Then take the remaining sugar and egg white and beat on high until stiff peaks form and the mixture is glossy.
  7. In thirds, fold the egg white mixture into the yolk mixture (you must do it this way around to keep as much air in the mixture as possible) until well mixed.
  8. Divide the mixture between the two cake tins, smoothing over the tops before baking. Bake for 30-40 minutes but check after 30. When a cake tester inserted into the middle comes out clean, they’re done.
  9. Tip the tins upside down on a rack and leave to cool completely before carefully turning out onto a rack. I had to gently prise the cake away from the edge using a rubber spatula.
  10. To make the filling, take the whipped cream and beat until nearly at desired stiffness. Add the salted caramel and beat well.
  11. Take the apple pie filling, add the cinnamon and mix well. Spread apple filling on one cake half that will be the bottom and salted caramel cream on the other half then sandwich together.


  1. Kathy says

    You need to leave in the tin until absolutely cool and the tin needs to be upside down. That’s why the special tins have little legs to raise them up so that gravity can allow the cake to stay as deep as possible and avoid a crease in the middle.
    It’s also best to use the proper tin because it has a funnel up the middle which allows the heat to cook the centre so that it doesn’t dip in the middle.
    I love your posts and your enthusiasm.

    • Becs says

      Thank you Kathy – lovely lady from the internet! I will amend the post with your feedback. You’re truly helpful x

  2. says

    I love that it looks a little tipsy… I adore chiffon cake, it’s so light and fluffy… the filling you’ve created sounds divine!

      • Kathy says

        Hello Becs – It sounds delicious and what it tastes like is more important than how it looks. Your photo made me smile. (And I like the stand too.)
        However, they can look stunning if you want to make one for a special occasion. That’s what prompted my post. I wasn’t being critical. Sorry if it came across like that.

        • Becs says

          You were definitely NOT being critical. I was thinking how it was so lovely of you to be nice when you could have been mean and said “You’re doing it all wrong!”. It was very nice and given me hope there’s nice people in the world (one of my previous recent posts attracted a troll). Thanks x

  3. says

    wow! Congrats on your house purchase! Sooo exciting.

    This cake looks so fluffy and delicious, and every baker needs a shortcut from time to time. My shortcuts are store bought puff pastry and sometimes I’ll use a boxed cake mix if I’m just photographing how a cake is decorated.

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